Bar chart comparing fatty acid composition and shelf life of cooking oils, with HOSO having the longest shelf life

FIGURE 2.5Fatty acid content and shelf life of selected oils used in the food industry

From: 2, Epidemiology of Cardiovascular Disease

Cover of Promoting Cardiovascular Health in the Developing World
Promoting Cardiovascular Health in the Developing World: A Critical Challenge to Achieve Global Health.
Institute of Medicine (US) Committee on Preventing the Global Epidemic of Cardiovascular Disease: Meeting the Challenges in Developing Countries; Fuster V, Kelly BB, editors.
Washington (DC): National Academies Press (US); 2010.
Copyright © 2010, National Academy of Sciences.

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